Poached Pears with Star Anise and Ginger Crème Anglaise
Gentl & Hyers
PUBLISHED November 16, 2018
This is a recipe I worked on with Jean-Georges Vongerichten (which is why it sounds so elegant). But really, this is a simple dish: pears simmered in sugar syrup that’s infused with the kind of warm, cozy spices that seem to belong in Thanksgiving food. The crème anglaise is a suitably impressive touch, though if you want to take the path of least resistance mix some finely chopped crystallized ginger into vanilla ice cream and serve the pears with that.
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